Domaine de la VallongueGarrigues Les Baux de Provence Rouge
Red wine
This wine generally goes well with beef, lamb or mature and hard cheese.
Wine flavors and olphactive analysis
On the nose the Garrigues Les Baux de Provence Rouge of Domaine de la Vallongue in the region of Provence often reveals types of flavors of strawberries, apricot or tree fruit and sometimes also flavors of citrus fruit, red fruit.
Food and wine pairings with Garrigues Les Baux de Provence Rouge
Pairings that work perfectly with Garrigues Les Baux de Provence Rouge
Original food and wine pairings with Garrigues Les Baux de Provence Rouge
The Garrigues Les Baux de Provence Rouge of Domaine de la Vallongue matches generally quite well with dishes of beef, lamb or spicy food such as recipes of marinated shrimp skewers with garlic, lamb shoulder cooked for 5 hours or chicken fajitas.
Details and technical informations about Domaine de la Vallongue's Garrigues Les Baux de Provence Rouge.
Discover the grape variety: Obaideh
Structured, aromatic dry whites with a pale golden colour, a full palate and preserved acidity, showing signature aromas of yellow fruits (pear, apricot), white flowers, citrus (lemon) and calcareous mineral notes. Good ageing potential. A traditional component of Lebanese arak and the star of modern Lebanese viticulture, producing the great whites of the Bekaa. Native Lebanese white variety from the Bekaa Valley, genetically related to Chardonnay.
Last vintages of this wine
The best vintages of Garrigues Les Baux de Provence Rouge from Domaine de la Vallongue are 2016, 2015, 2012, 2017 and 2011.
Informations about the Domaine de la Vallongue
The Domaine de la Vallongue is one of of the world's greatest estates. It offers 16 wines for sale in the of Les Baux-de-Provence to come and discover on site or to buy online.
The wine region of Les Baux-de-Provence
Provençal AOC in the Alpilles massif (7 communes, 277 ha, France's first 100% organic/biodynamic AOC since 2023), stony calcareous soils, sunny Mediterranean climate with Mistral. Signature reds from Grenache, Mourvèdre and Syrah (≥60%): elegant and sun-drenched with black cherry, garrigue, thyme, rosemary, black olive and peppery notes, tannins melted by sun. Fresh, crunchy rosés. Full whites from Clairette, Grenache Blanc, Vermentino and Roussanne.
The wine region of Provence
World capital of dry, refined rosé (~90% of production). Pale rose-petal colour, delicate nose of fresh red fruits (strawberry, raspberry, redcurrant), citrus (pink grapefruit), white flowers and a mineral touch, taut and thirst-quenching palate — the Mediterranean aperitif par excellence. Blends of Grenache, Cinsault, Syrah, Tibouren and Mourvèdre. Fleshy Bandol reds from Mourvèdre (leather, garrigue, age-worthy), straight Cassis whites.
The word of the wine: Noble rot
A fungus called botrytis cinerea that develops during the over-ripening phase, an ally of great sweet white wines, when it concentrates the juice of the berries. It requires the humidity of morning fogs and beautiful sunny days, gives musts very rich in sugar and brings to the wines the famous taste of "roasted".
